In a medium saucepan, over medium heat, combine peaches, 1/2 cup sugar, pecans and cinnamon. Stir with a wooden spoon and bring to a boil. Reduce heat, cover, and simmer until ready to serve pancakes. In a large mixing bowl, with a wooden spoon, combine flour, 2 tablespoons sugar, baking powder, baking soda and salt. Mix thoroughly until well blended. Using an electric mixer on medium speed, add eggs and buttermilk then mix 1 minute or until batter is no longer lumpy. Preheat an 11 X 18 nonstick electric griddle to 350 degrees. Ladle 2/3 cup pancake batter onto hot surface. Pour as many pancakes on griddle as you can easily manage without overlapping them. When small air bubbles begin to form and burst, flip pancake over using a wide spatula. Allow to cook another 2 minutes or until golden brown. Remove pancakes from heat and slather with an equal portion of butter. Repeat this process with all of batter. To serve, place 3 pancakes on a 10 inch serving plate and drench with an equal portion of warm peaches and pecan syrup.